"Nancy2" > wrote in message
...
> On Apr 23, 1:15 pm, Andy > wrote:
>> maxine said...
>>
>> > I whip my own butter for Passover, but still have to leave it at room
>> > temp for a bit before it spreads. For the most part, I just scrape a
>> > thin sliver off the stick of butter and spread that.
>>
>> > maxine in ri
>>
>> maxine in ri,
>>
>> Room temp makes too much sense! Only problem I have is for maybe a
>> teaspoon
>> of butter it doesn't make as much sense.
>>
>> I scrape slivers off the stick too.
>>
>> I goofed not realizing what whipped butter meant. I don't know WHAT I was
>> thinking. Another shining example of "supermarket hypnosis."
>>
>> Best
>>
>> Andy
>> --
>> Eat first, talk later.
>
> Butter that I'm currently in the process of using (for a week or
> month) sits out on the counter all the time. Why refrigerate it? I
> get it out a stick at a time and when it's gone, I get another stick
> out (of the fridge). I don't get people who think they have to
> refrigerate it 24 hours a day. It just plain isn't necessary. Even
> at "room temp," the butter on my counter isn't very soft, even in the
> summer (I run the A/C). I've never, ever, ever, had any go rancid.
> YMMV.


Yes, my mileage varies. Room temp here yesterday was 84. I'm not
complaining, I like it warm. My butter doesn't though.
Leave it on the counter for more than an hour and it begins its
transformation into the blob.

I either have to think about butter before I need it or deal with the
unspreadable brick from the fridge.

Maybe when it gets hot here and I run the A/C I can leave it out.

TFM®